Big Brew 2003
Vagabond Gingered Ale Recipe Kit
This Porter is well rounded and easy to drink, with something new in each sip. Chocolate, Roast, and a heavy dose of Crystal Malt, all blend well with the light spiciness of the Ginger. Dry yeast is optional, but original recipe calls for Wyeast or White Labs.
Yield: 5 GallonsOriginal Gravity: 1.061Final Gravity: 1.015Color / SRM: 54.22Alcohol by Volume: 5.87%IBU (anticipated, alpha acids can fluctuate): 32
Specialty Grains: Crystal 40L, Chocolate, BlackHops: HBU Pack, Willamette
Recipe Includes: Liquid Malt, Ginger Root, Specialty Grains in a grain bag & HopsView The Vagabond Gingered Ale Recipe Kit Instructions here.